Today I’m Grateful: Part Two

The weekend after Thanksgiving I hosted a dinner to celebrate. Instead of doing one post with all the recipes, I decided instead to do several parts. You can visit the first part here: Today I’m Grateful: Part One.

One of my favourite parts of holiday dinners is the leftovers. There is nothing like a week’s worth of thanksgiving love in the form of leftover deliciousness! Unfortunately this next dish didn’t last, even though it was the one I wanted leftovers of the most! When I found the recipe I knew it was ‘the one’ based on the three main ingredients: sweet potatoes, bacon and maple syrup. There is really nothing that can’t be solved with some combination of these three foods!


Sweet Potato with Bacon and Caramelized Onions

8-10 strips of bacon
3 large sweet potatoes
A drizzle of vegetable oil
3 onions
1 cup maple syrup
1/2 tsp thyme

Makes about 11 portions.

Chop the sweet potatoes into bite sized chunks. You can peel them if you like, but I prefer to leave the peels on to reap the nutritional benefit. Toss in oil and salt and bake on a greased pan at 425 fahrenheit for about 45 minutes or until soft and browned.  After about 20 minutes give them a stir. Remove from oven and set aside.

In a large dutch oven or heavy pot (make sure it has a lid!) cook the bacon strips on medium. Keep the lid on to avoid the splattering of grease, and don’t drain the fat.  Meanwhile, slice the onions into thin slices. When the bacon is cooked remove from dutch oven and set aside. Once cooled chop into small pieces  (warning – let them sit first! Bacon will be HOT!). Cook the onions in the bacon grease until browned and then reduce heat to caramelize for about 10-15 minutes. Remove the onions and place in a bowl with the chopped bacon. (When the onions are chopped but not cooked it will look like a lot…don’t cut back though!).

Pour the maple syrup and thyme into the dutch oven and bring to a rolling boil for 3-4 minutes or until it is reduced by half. Remove from heat and return onions and bacon to the pot. Add sweet potatoes and toss until everything is coated in maple syrup. Add salt to taste.

Note: this can be made early in the day and then re-heated in the oven while the turkey rests.

It’s funny, this doesn’t look particularly appetizing in this photo but I am drooling just thinking about it! Can’t wait for Christmas so I can make it again!

1 thought on “Today I’m Grateful: Part Two

  1. Pingback: Today I’m Grateful: Part Three | An Appetite for Running

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